Pick the breast and thigh meat off the chicken and shred with your fingers. Place chicken wings, skin, thigh and drumstick bones into a large saucepan, cover with water and bring to the boil.

Remove the bottom 1 inch off the enoki mushrooms and discard, slice all other mushrooms roughly. Heat oil in a large stockpot, add spring onions and fry until wilted. Add mushrooms and stir until they are lightly browned. Add choy sum // bok choy and stir.

Strain ‘chicken’ stock into the stockpot, discard bones. Add soy sauce, sugar, ginger and chicken and bring back to a boil. Add dried udon noodles and cook for about 10 minutes (or according to noodle package instructions).

Serve with julienned snow peas and chopped coriander. I sometimes also like to serve this with a fried egg on top, sunny side up.